Coconut Chicken Tikka Masala
A tropical twist on a classic curry
Transport yourself to a tropical paradise with this rich and satisfying Coconut Chicken Tikka Masala, a dish that combines bold Indian spices with the velvety smoothness of Kōloa Coconut Rum and coconut milk. Creamy, spicy, and fragrant, this one-pot meal delivers big flavor without much fuss.
The garam masala and fresh ginger create a warm, aromatic base, while the coconut rum adds subtle sweetness and depth. Serve over a bed of fluffy rice and enjoy a tropical escape right at your dinner table.
Fun Fact: Tikka masala was actually invented in the UK, not India-as a milder, saucier curry for those craving Indian flavors in a comforting form.
Servings: Serves 4
Ingredients
For the Curry Paste:
1 medium yellow onion, quartered
1 shallot, halved
6 cloves garlic
2 (1-inch) pieces fresh ginger, peeled
3 tbsp garam masala
2 tsp ground turmeric
2 tsp kosher salt
1 tsp crushed red pepper flakes
Zest of 1 lemon
For the Chicken:
2 lbs boneless skinless chicken breast, cubed
1/2 cup full-fat plain Greek yogurt
1 can (14 oz) full-fat unsweetened coconut milk
1 can (6 oz) tomato paste
1/4 cup Kōloa Coconut Rum
1/4 cup chopped cilantro
3 cups cooked jasmine or basmati rice (for serving)
Instructions
1. Make the Curry Paste:
Add the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest to a blender or food processor. Blend until smooth. This forms a flavorful base that keeps well, store extra in the fridge for up to 1 week or freeze in cubes.
Tip: Scrape down the sides of the blender if needed. The paste should be thick but pourable.
2. Marinate the Chicken:
Place the chicken in a large bowl or zip-top bag with 2 tablespoons of the curry paste, yogurt, and Kōloa Coconut Rum. Mix thoroughly to coat all pieces. Let it marinate at room temperature for 30 minutes or refrigerate for up to 12 hours.
Why it matters: Yogurt tenderizes the chicken, while the rum and spices infuse it with flavor. The longer it marinates, the deeper the flavor.
3. Sauté the Curry Paste:
In a large skillet or Dutch oven, heat 1–2 tablespoons of oil over medium heat. Add 1/4 to 1/2 cup of the curry paste and cook for about 1–2 minutes, stirring constantly until fragrant and slightly darkened.
This step intensifies the flavor, don't skip it!
4. Add the Chicken:
Add the marinated chicken and cook for 3–5 minutes, stirring occasionally, until the edges begin to brown. It doesn't need to be fully cooked yet.
5. Add Coconut Milk & Tomato Paste:
Pour in the coconut milk and tomato paste. Stir well to combine and coat the chicken evenly. Bring to a gentle simmer, cover, and cook for 15–20 minutes, stirring occasionally.
Use full-fat coconut milk for best results. Light versions may separate or thin out the sauce.
6. Thicken the Sauce:
Uncover and simmer for another 5–10 minutes to allow the sauce to reduce and thicken. Stir occasionally to prevent sticking.
If the sauce gets too thick, add a splash of water or chicken broth to loosen it.
7. Finish with Cilantro:
Stir in chopped cilantro just before serving to brighten the dish. Spoon over warm rice and serve with naan if desired.
Optional: Add a squeeze of fresh lemon juice for extra lift before serving.
Spice Level: For more heat, add extra red pepper flakes or a diced chili when sautéing the curry paste.
Creaminess: Use full-fat coconut milk for the best texture and flavor. Light versions may result in a thinner sauce.
Make it vegetarian: Swap chicken for chickpeas or cubed tofu and follow the same steps.
Marination Matters: Don’t skip it! Even 30 minutes helps tenderize the chicken and boost flavor.
Want more richness? Stir in a splash of cream or coconut cream at the end for extra indulgence.
Best With: Rice, naan bread, and a chilled rum cocktail or lime soda
Want to share your take or see how others are using it?
Join the conversation in the Community Chat, it’s where flavor, ideas, and island inspiration come together.
Mahalo for cooking with me today!
This tropical tikka masala is one of my favorite ways to bring bold flavor to the table with minimal effort.
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With Aloha,
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The Island Spirit Kitchen